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Potato Cakes
(Aloo Roti)
I think these sound terrific from the wonderful book Favorite Indian
Food by Diane Seed.
This homely bread is simple to make, and served with a bowl of soup
it makes a satisfying lunch or supper.
- 4 large potatoes
- 1 1/4 cups whole wheat flour
- 1 tsp salt
- 3 fresh hot green chile peppers
- 3 Tbsp chopped fresh coriander leaves
- 3 Tbsp butter
- vegetable oil for frying
Boil the potatoes in their skins, drain well and peel.
Work in a food processor with the flour, salt, seeded and chopped
chile peppers, coriander and melted butter to make a soft dough.
Be careful not to over-process to the point of the dough becoming
a paste that sticks to the processor bowl.
Leave in a warm place for about half an hour.
Divide into six portions and roll out each to form a disc about
6 inches in diameter.
These breads can either be cooked on an oiled heavy griddle or lightly
fried until each side is nicely brown.
Makes 6.
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